Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes.
Suggested Doses:
Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit.
Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
